BRUSSELS SPROUTS WITH HOT BACON DRESSING
2 eggs
1/4 cup sugar
2/3 cup white vinegar
1/3 cup water
1/2 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
12 strips bacon, halved crosswise
1 Tablespoon salt
6 packages (10 oz. each)frozen Brussels sprouts, thawed
In a screw top jar beat eggs lightly with a fork; add sugar, vinegar, water, dry mustard, the 1 teaspoon salt and pepper. Shake to blend and place covered jar in refrigerator.
About 1 hour before serving fry bacon and drain on paper towel. Crumble bacon.
Remove all but 4 Tablespoons bacon grease from skillet. Reduce heat to low, shake jar mixture and add to skillet. Stir until sauce is thick. Set aside.
Cook Brussels sprouts in boiling water with the 1 Tablespoon of salt added about 8 minutes and drain.
Serve with warm sauce poured over them and garnish with crumbled bacon.
Servings: 8-10
Source: unknown |
